CHOW MEIN
Recipe video above. A great Chow Mein that truly rivals Chinese restaurants comes down to the sauce! Make this with your protein of choice (Note 1). Have all the ingredients ready to go before you start cooking because it's done in 5 minutes!
Provided by Nagi | RecipeTin Eats
Categories Noodles
Time 15m
Number Of Ingredients 16
Steps:
- Mix together cornflour and soy sauce, then mix in remaining ingredients.
- Alternative: Use 1/3 cup Chinese All Purpose Stir Fry Sauce, if you have some in stock.
- Marinate Chicken: Pour 1 tbsp of Sauce over the chicken, mix to coat, set aside to marinate for 10 minutes.
- Noodles: Prepare the noodles according to the packet instructions (my pack says soak in boiled water for 1 minute), then drain.
- Heat oil in wok or large fry pan over high heat.
- Add garlic and stir fry for 10 seconds or until it starts to turn golden - don't let it burn!
- Add chicken and stir fry until the surface gets a tinge of browning but inside is still raw - about 1 minute.
- Add the cabbage, carrot, and the white pieces of shallots (i.e. from the base of the stalk). Stir fry for 1 1/2 minutes until the cabbage is mostly wilted.
- Add the noodles, Sauce and water*. Stir fry for 1 minute, tossing constantly.
- Add bean sprouts and remaining shallots/scallions. Toss through for 30 seconds or until the bean sprouts just start to wilt.
- Remove from heat and serve immediately.
Nutrition Facts : ServingSize 428 g, Calories 554 kcal, Carbohydrate 46.5 g, Protein 28 g, Fat 31.2 g, SaturatedFat 5.2 g, Cholesterol 76 mg, Sodium 1089 mg, Fiber 5.4 g, Sugar 9.2 g, UnsaturatedFat 26 g
CHINESE RESTAURANT-STYLE CHICKEN CHOW MEIN RECIPE
Make our Chinese Restaurant-Style Chicken Chow Mein Recipe at home tonight for your family. This favorite dish can be found on the menus of many Chinese Restaurants and Take Outs and is just as delicious made at home.
Provided by Mark
Categories Main Course
Time 50m
Number Of Ingredients 18
Steps:
- Cook the egg noodles according to package instructions. Drain in a colander in the sink and rinse under cold running water. Shake the colander to drain off excess water and pat the noodles dry with a towel.
- In a medium bowl, combine 2 teaspoons soy sauce, rice wine or sherry and sesame oil. Mix well.
- Slice the chicken into fine, 2-inch shreds. Add to soy sauce mixture. Set aside to marinate for about 10 minutes.
- Heat 1/2 of the peanut oil in a wok or large frying pan over a high heat.
- When oil is very hot, but not smoking, add the chicken mixture. Stir-fry for about 2 minutes. Transfer chicken to a plate, and keep warm.
- Wipe the wok clean with a paper towel.
- Add remaining peanut oil and heat.
- Add bok choy, garlic, ginger, carrots, snow peas, bean sprouts, ham and mushrooms. Stir-fry for another minute or so.
- Add in the noodles, oyster sauce, scallions and remaining soy sauce, to taste. Continue to stir-fry until the noodles are heated through.
- Taste. Add salt and pepper, to taste.
- Add chicken and any juices to the noodle mixture. Bring to a boil, and stir to coat the chow mein mixture.
- Transfer mixture to a serving bowl or plate and sprinkle with chow mein noodles.
- Serve hot.
CHICKEN CHOW MEIN
Provided by Food Network Kitchen
Categories main-dish
Time 35m
Yield 4 main course servings
Number Of Ingredients 20
Steps:
- Boil the noodles according to package instructions. Drain in a colander in the sink and rinse under cold running water. Shake the colander to drain off excess water and pat the noodles dry with a towel. Heat 1/4 cup of the peanut oil in a large seasoned or non-stick skillet over high heat. Add the noodles, spreading them out to evenly cover the skillet, and fry, turning once, until golden brown and crispy, about 8 minutes. (Break the noodles up, by stirring, near the end of the cooking). Transfer noodles to a paper towel-lined plate and season with salt to taste. Set aside. Discard any excess oil and wipe out the pan. Whisk together the chicken broth, oyster sauce, soy sauce, cornstarch, and sugar in a small bowl, and set aside. Season the chicken with the dark sesame oil, salt, and pepper, and set aside. Heat the skillet over high heat. Heat the remaining 2 tablespoons peanut oil until very hot. Add the ginger, garlic, and scallion and stir-fry, until fragrant, about 30 seconds. Add the chicken and stir-fry, until lightly browned, about 1 1/2 minutes. Add the onion, celery, and mushrooms and stir-fry, until crisp-tender, about 2 minutes. Add the water chestnuts and spread the ingredients to the outside of the pan to form a well in the center. Pour the chicken broth mixture into the well, bring to a boil, and stir to coat the chow mein mixture. Stir in the bean sprouts and remove from the heat. Season generously to taste with pepper. Transfer chicken chow mein to a warm platter and top with the fried noodles. Serve immediately with rice. Pass more soy sauce at the table.
- Copyright 2001 Television Food Network, G.P. All rights reserved
CHOW MEIN
A classic Chinese dish of stir-fried egg noodles with shredded chicken breast. Experiment with different fish, meat or vegetables
Provided by Ken Hom
Categories Dinner, Main course, Side dish, Supper
Time 30m
Number Of Ingredients 17
Steps:
- Cook 225g egg noodles in a large pan of boiling water for 3-5 mins, then drain and put them in cold water. Drain thoroughly, toss them with 1 tbsp sesame oil and set aside.
- Combine 100g chicken breasts, cut into fine shreds, with 2 tsp light soy sauce, 2 tsp Shaohsing rice wine or dry sherry, 1 tsp sesame oil, ½ tsp white pepper and ½ tsp salt for the marinade, mix well and then leave to marinate for about 10 mins.
- Heat a wok over a high heat. Add 1 tbsp groundnut oil and, when it is very hot and slightly smoking, add the chicken shreds.
- Stir-fry for about 2 mins and then transfer to a plate.
- Wipe the wok clean, reheat until it is very hot then add 1½ tbsp groundnut oil.
- When the oil is slightly smoking, add the 2 finely chopped garlic cloves and stir-fry for 10 seconds.
- Add 50g finely shredded mangetout and 50g finely shredded prosciutto, and stir-fry for about 1 min.
- Add the noodles, 2 tsp light soy sauce, 2 tsp dark soy sauce,1 tbsp Shaohsing rice wine or dry sherry, ½ tsp white pepper, ½ tsp golden caster sugar, 2 finely chopped spring onions and 1 tsp salt.
- Stir-fry for 2 mins. Return the chicken and any juices to the noodle mixture. Stir-fry for about 3-4 mins or until the chicken is cooked.
- Add 1 tsp sesame oil and give the mixture a few final stirs. Put on a warm platter and serve immediately.
Nutrition Facts : Calories 399 calories, Fat 18 grams fat, SaturatedFat 4 grams saturated fat, Carbohydrate 41 grams carbohydrates, Sugar 3 grams sugar, Fiber 3 grams fiber, Protein 18 grams protein, Sodium 4.2 milligram of sodium
AUTHENTIC CHICKEN CHOW MEIN
This is an amazing fix for Chinese. Chicken, vegetables, and noodles in a delicious garlicy sauce. (Flavored with the delicious All-Purpose stir-fry sauce!) Feel free to add some mushrooms or broccoli.
Provided by Sierra Silver
Categories One Dish Meal
Time 40m
Yield 8 serving(s)
Number Of Ingredients 12
Steps:
- Prepare pasta according to package directions, for minimum time.
- Heat oil in large wok over high heat.
- Add chicken; stir-fry until no pink is visible, roughly four minutes. remove with slotted spoon.
- Add garlic, ginger, onion, scallions, carrots, and celery; stir-fry until softened, roughly five minutes.
- Add cabbage; stir-fry on to two minutes, or just until wilting begins.
- Add back chicken, water chestnuts, noodles, and sauce; stir-fry until heated through.
- *Note: I used All-purpose Stir-Fry Sauce(Number 87748) for this.
Nutrition Facts : Calories 433.7, Fat 7.8, SaturatedFat 1.3, Cholesterol 32.9, Sodium 1026.8, Carbohydrate 67.3, Fiber 6.7, Sugar 11.7, Protein 24.2
HONG KONG-STYLE CHICKEN CHOW MEIN
A delicious chow mein with crispy noodles.
Provided by DecompileCodex
Categories Meat and Poultry Recipes Chicken Chicken Breast Recipes Stir-Fry
Time 42m
Yield 4
Number Of Ingredients 16
Steps:
- Mix chicken with egg white, 2 teaspoons cornstarch, and sesame oil in a bowl.
- Bring a large pot of water to a boil. Add egg noodles; cook until soft, about 4 minutes. Drain. Spread out on paper towels to remove excess moisture.
- Heat vegetable oil in a wok over medium heat. Cook and stir noodles in the hot oil until golden brown, 3 to 5 minutes per side. Drain on paper towels.
- Stir chicken into the wok; cook, stirring frequently, until white, about 2 minutes. Transfer to a bowl using a slotted spoon.
- Pour chicken stock into the wok; stir in spring onions, soy sauce, rice wine, white pepper, and black pepper.
- Mix 1 tablespoon cornstarch and water together in a small bowl until smooth. Pour into the wok. Stir in oyster sauce. Add chicken and bean sprouts; cook and stir until chicken is tender and sauce is thickened, about 5 minutes. Serve over noodles.
Nutrition Facts : Calories 419.4 calories, Carbohydrate 49.1 g, Cholesterol 61.1 mg, Fat 12.5 g, Fiber 8.4 g, Protein 30.4 g, SaturatedFat 2.1 g, Sodium 579 mg, Sugar 1.3 g
CHICKEN CHOW MEIN
This cooks up very quickly, so get your prep work done first, then start cooking! Easy but delicious, from start to finish in under 30 minutes.
Provided by ciao4293
Categories Chicken
Time 24m
Yield 3-4 serving(s)
Number Of Ingredients 12
Steps:
- *You'llwant to get your prep work done first, because this will cook up very quickly.
- *Cook noodles according to package directions.
- Rinse under cold water, and set aside.
- After you slice the chicken, place it in a bowl with 2 tsp of soy sauce, the rice vinegar and sesame oil.
- Toss to coat.
- Heat half the olive oil in a wok or large frying pan over high heat.
- When the oil is nice and hot, add the chicken mixture.
- Stir fry for 2 minutes, then transfer the chicken to a plate and keep warm.
- Wipe the pan out and heat the remaining olive oil.
- Stir in the garlic, snow peas, and ham.
- Stir fry for 2-3 minutes.
- Add the drained noodles to the pan, and continue to stir fry till the noodles are heated through, about 2 minutes.
- Add the remaining soy, the oyster sauce, and season with salt and pepper to taste.
- You may find you don't need salt.
- Add the chicken and any juices back to the pan, then add the green onions.
- Give a final stir and serve immediately.
Nutrition Facts : Calories 987.4, Fat 65.6, SaturatedFat 10.5, Cholesterol 58.2, Sodium 2088.6, Carbohydrate 70.8, Fiber 5.7, Sugar 1.8, Protein 32.5
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